The Best Red Velvet Cake Recipe

Published Date
January 2nd 2021
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Side Close up shot of Red Velvet Cake

Red Velvet Cake is a crimson, layered chocolate cake with little cocoa powder covered in silky cream cheese frosting. Traditionally, the red color occurred as a result of using non-Dutched, anthocyanin-rich cocoa. Nowadays, red food coloring is used. If natural food coloring is preferred, beet powder is recommended. For a truly soft and velvety result, it is essential to use cake flour for the batter (all-purpose flour would be ok as well, however, the cake will turn out less soft). For a smooth velvet crumb, try whipping the egg whites.

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Author: Classic Bakes Editorial Team
Rate
Average: 5 (8 votes)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
12 Servings

Ingredients

For Frosting

Instructions

Grease two 9-inch cake pans and lightly dust with 1 tablespoon of cocoa powder. Preheat the oven to 350 F (177 C).

Using a mixer, beat softened butter with sugar on high speed until the mixture is light and fluffy.

Using two small bowls, separate eggs and set egg whites aside. Add egg yolks to the mixture, followed by oil and vanilla extract and vinegar, and beat for an additional 2 minutes.

Sift dry ingredients and fold in. Then mix in buttermilk and red coloring.

Whip egg whites on high speed for 3 minutes until they are fluffy and gently fold into the cake batter. The batter should be silky with a slightly thick consistency.

Pour the batter into the prepared pans and bake for approximately 25-30 minutes until a toothpick inserted comes out clean. Let cool completely before assembling the cake.

For cream cheese frosting: Beat cream cheese, butter, and vanilla extract for approximately 3-4 minutes until the consistency is smooth. Then beat in sugar until frosting appears light and fluffy. Add lime juice.

Assemble the cake: Trim thin layers of the top dome of the cakes to create a flat surface. Keep the trimmed pieces and crumble to decorate the cake after covering it with frosting. Place one cake on a plate and evenly cover the top with 1 1/2 cups of cream cheese frosting. Place the second layer on top and spread the remaining frosting all over the entire cake.

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Keywords
red velvet cake, cream cheese frosting, cocoa powder, beetroot powder, red food colouring

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